Store bought corned beef smoke

[pi guy]

I'm going to smoke a little corned beef (about 2.5 lbs) today. Bought the corned beef around St. Pattys time and froze it. Thawed it out over the last couple of days, and today I soaked it for an hour, patted it dry, and it's now in the fridge uncovered. Smoker's set to 275.

I want it to eat like a little brisket meal, maybe with cornbread and potato salad. My question is, should I put anything on it before smoking? Don't want anything with salt, as I hear they are very slaty already (hence the soaking). I was thinking mustard and some pepper? Any ideas or tips? I'll post a couple pics later. Thanks!

 

[Retired Spook]

A "smoked corned beef" is a pastrami - not really a cornbread and potato salad thing more like a dark rye, Swiss cheese & coleslaw with Russian dressing thing. Look up Pastrami rub!

 

[pi guy]

A "smoked corned beef" is a pastrami - not really a cornbread and potato salad thing more like a dark rye, Swiss cheese & coleslaw with Russian dressing thing. Look up Pastrami rub!

Well that doesn't sound horrible. Maybe we're doing pastrami sammiches tonight then!

 

[DRKsmoking]

I like to add this to mine, just remember low and slow . So it does not get tough on you.

Nice rub for a pastrami

• 2 tbsp Brown Sugar
• 2 tbsp Ground Black Pepper
• 2 tbsp Coriander Powder
• 2 tbsp Paprika
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder

David

 

[DRKsmoking]

This is good , but you can play with the amounts, to get your flavour you like

And than do it for supper your way. Or in a big bun with swiss and mustard, Just saying. lol

David

 

[pi guy]

This is good , but you can play with the amounts, to get your flavour you like

And than do it for supper your way. Or in a big bun with swiss and mustard, Just saying. lol

David

Sounds good, I'm thinking I'm going to give this a shot.
Low and slow, as in 225-250ish maybe?

 

[Steve H]

Low and slow, as in 225-250ish maybe?

Yup! Let her go until it probes tender. Usually around 205 IT.

 

[pi guy]

Well, new plan. It looks like we'll have a couple more people for dinner, so there's no way this little 2.5# things is going to feed everyone.
I think I'm going to make corned beef burnt ends from here: https://www.smoking-meat.com/corned-beef-burnt-ends

This will now be a little side/appetizer and I'll make some homemade mac n cheese as the main dish. Improvising!

 

[jcam222]

I soak overnight and use Meatheads pastrami rub which is a Katz knock off. Love it. You can Google it and find the recipe. If you don't find it let me know.

 

[Retired Spook]

I soak overnight and use Meatheads pastrami rub which is a Katz knock off. Love it. You can Google it and find the recipe. If you don't find it let me know.

VERY good pastrami rub!

 

[DRKsmoking]

Sounds good, I'm thinking I'm going to give this a shot.
Low and slow, as in 225-250ish maybe?

Yes sir, just like Steve H said probe tender 205is

David

 

[DRKsmoking]

Well, new plan. It looks like we'll have a couple more people for dinner, so there's no way this little 2.5# things is going to feed everyone.
I think I'm going to make corned beef burnt ends from here: https://www.smoking-meat.com/corned-beef-burnt-ends

This will now be a little side/appetizer and I'll make some homemade mac n cheese as the main dish. Improvising!

Very good , Thats what happens when they hear you are going to smoke something,
You smoke it , They will come

You have to bend with the wind, make you pastrami another day.

David

 

[pi guy]

 

[pi guy]

Going off script now completely (this happens a lot). Went with dijon and cracked black pepper. Think I'll do a beer/butter/brown sugar mixture to put it in when it temps 165, than back on. Then cube it up at 200? Who knows, this may be a disaster.
As we always say when trying to make a new meal, "there's always pizza if we screw this up".

 

[pi guy]

Surprised this little sucker is taking so long. Stall's been a hefty one.

 

[pi guy]

Well, here's dinner!! LOL

Looks like burnt ends for dinner tomorrow. Still at the stall.

 

[pi guy]

Welp..

Yeah, not good. After an hour rest I tried a slice. Hard as a rock. Great flavor, decent amount of smoke. Wouldn't even be good on a bun though, unfortunately.

So I started cubing it really small and put that into the fridge. Thinking that a quick pulse or 3 in the food processor, then into a pan with some potatoes and onions and hash city.

Ahh well, I'm not mad. Glad I tried something new. And very glad it wasn't a huge brisket that I screwed up. A little pre-packaged corned beef? Meh, no big deal.

 

[forktender]

^ You might be able to save it by braising it in a little low sodium beef broth or better yet a little bone broth. Put it in a glass casserole dish, fill the dish up 1/4 to 1/2 way up the meat, cover the dish with heatproof plastic wrap then foil. Make sure it's wrapped up tight, then put it in a 325* oven for an hour or two, by then it should be almost falling apart under the pressure of a fork, keep checking it for tenderness, sauces uncovered then serve over white rice or on a good sandwich roll.

I do this with screwed up brisket, and it works very well, I've saved a bunch of cuts using this method, try it out.

Dan

 

[Steve H]

Hard as a rock? Did it probe tender when you took it out. I'm thinking it wasn't done.

 

[pi guy]

Hard as a rock? Did it probe tender when you took it out. I'm thinking it wasn't done.

I did not. Dang it I should have.
I took it out of the smoker at 165 and into the oven, covered with a little water in the glass baking dish until 200.